Baker&#39;s oven.



F. G. BUSCHE.

BAKERS OVEN.

APPLIOATION FILED DEG.1, 1908.

927,108. V Patented July 6, 1909.

2 sums-slum 1.

Bad n zz F o. BUSGHE.

BAKBE'S OVEN.

APPLICATION FILED DBO. 1, 1908.

927, 108. Patented July 6, 1909.

2 SHEETS-SHEET 2.

FREDERICK (l. B'USOHE, OF ST. LOUIS, MISSOURI.

BAKERS OVEN.

Specification of Letters Patent.

Patented. July 6, 1909.

Application filed December 1, 1908. Serial No. 485,538.

To all whom it may concern:

Be it known that I, Fannnnrox C. Busenn, a citizen of the United States,and resident of St. Louis, Missouri, have invented certain new anduseful Improvements in Bakers Qvens, of which the following is aspecification.

This invention relates to improvements in bakers ovens and has for itsobject a housing constructed with a false bottom and a contrally locatedheating device so that the articles to be baked can be placed firstabove the burners and then below the same, so as to rapidly andeffectually bake the articles.

In the drawingsFigure 1 is a front elevation of my complete oven. Fig. 2is a sectional view of the same, taken on the line 22 of Fig. 3. Fig. 3is a central cross-sectional view taken on the line 33 of Fig. 1. Fig. 4is a central sectional view of a modilied form of heating mechanism.Fig. 5 is a sectional view taken on the line 5-5 of Fig. 4.

In the construction of my invention I provide a housing composed of afront wall 6, end walls 7, a rear wall 8, a top 9, and a bottom 10. Thefront wall 6 is provided with two elongated openings 11 and 12. The rearwall, end walls and top are constructed of double thickness and packedwith material 13, such as asbestos, mineral wool or the like, so as toretain the heat within the inclosure.

Within the housing is located a false bottom 14: having a centralelongated opening or passageway 15 through which the heat may pass inorder to circulate properly, and on the top of said false bottom isplaced a layer of asbestos or the like 16. On the top of these layersare angle bars 17 on which is placed a deflector shelf 18 and on saidshelf is placed the baking pans 19. The said shelf forms a passage way20 between the same and the false bottom through which the heat isdirected to the right and left passage through the upper compartment 21and out through the flue 22, the heat circulation being indicated by thearrows in Fig. 2.

Beneath the false bottom are located burners 23 extending through theend walls and connected to the supply pipe 24 and each burner isregulated by the valves 25. Beneath the false bottom is located thelower compartment 26 through which extends a plurality of supportingrods 27 on which is mounted. a reticulated shelf 28 which acts as ascreen preventing the heat from directly contacting with the material tobe baked, which material is placed at the proper intervals during thebaking process on the bottom 29 mounted on supports 30. The obi ect ofplacing the bottom 29 upon supports a reasonable distance away from thetable line is to prevent the overheatingof the surface on which the ovenis mounted.

An even of this construction is especially designed for baking cookiesor wafers, where an excessive heat and rapid baking is required. Thesmall particles of dough are placed upon the pans 19, first inserted inthe upper compartment 21, baking the articles from below, then the panis removed and placed on the bottom 29 in the lower compartment and thearticles are browned by the overhanging heat. By referring to Figs. 41-and 5, I show an oven similarly constructed, with the exception that inthe heating device in this instance I use a furnace 31 built at one sideof the oven and connecting with the furnace and extending through theoven is a plurality of flues 32, terminating in a passage 33, the heatpassing upwardly through the passage 34 located on the top and outthrough the chimney-35. In this instance, the baking pans are firstplaced above the fines 32 and then below, in the manner previouslydescribed.

Having fully described my in vention, what I claim as new and desire tohave secured to me by the grant of Letters Patent, is:

1. A bakers oven comprising a housing, a divided false bottom, an upperand lower compartment formed by said false bottom, one side of saidhousing provided with openings corresponding with the compartmentsthrough which the material is passed, gas

burners located below the false bottom for heating the compartments, abottom in the lower compartment, and a reticulated shelf located in saidlower compartment above the bottom, substantially as specified.

2. A bakers oven comprising a housing having elongated openings in itsone side through which the material to be baked is passed, a falsebottom provided with an elongated passage centrally located, an upperand lower compartment formed by said false bottom, a deflector shelflocated above the false bottom, forming a heat passage, burners locatedbeneath the false bottom, a reticulated shelf located beneath theburners for deflecting the excessive heat from the articles to be baked,substantially as specified.

3. In a bakers oven, the combination of a housing; of a false bottomprovided with a central elongated slot located in the housing anddividing the same into two compartments; a deflector shelf located onthe top of the false bottom forming a heat passage directing the heatbeneath the deflector plate to the sides of the upper compartment, andpermitting the heat to circulate in the compartment above the deflectorplate; of a plurality of burners suspended beneath the false bottom; abottom located in the lower compartment on which the articles to bebaked are placed after being removed from the upper compartment; areticulated shelf located in the lower compartment midway between thebottom and the burners; and a flue located in the top of the housingthrough which may pass the heat from the compart ments, substantially asdescribed.

In testimony whereof, I have signed my name to this specification, inthe presence of two subscribing witnesses.

FREDERICK C. BUSCHE.

Witnesses 2 ALFRED A. ErcKs, VALTER C. STEIN.

